As adults, I think we all know it is important to eat our vegetables, but have you ever stopped to think about if all vegetables are created equal? Even organic vegetables can travel 100s of miles before they reach your plate. This is how Bowery Farming is different. Bowery has taken farming out of the country and brought it into the city, so that the salad your eating will have travelled less than 10 miles to get to your plate. Unlike traditional farms, Bowery Farming grows their greens in a warehouse in vertical stacks allowing for them to produce 100x more produce in the same footprint of land. Their controlled indoor growing environment allows Bowery to grow the purest vegetables possible year round, without pesticides and using 95% less water. Bowery calls its greens “post-organic” because they are grown in a controlled indoor environment that guarantees the freshest and purest produce imaginable – greens so clean you don’t even need to wash them. After hearing all these amazing things about Bowery Farming and their greens, I couldn’t wait to dig in.

The first thing I did after my greens arrived was put together this yummy Pomegranate Arugula Quinoa Salad for lunch. The greens were fresh and crisp and I could not get enough of the salad. The combination of the bold flavor of the arugula, paired with sweet pomegranate and salty feta cheese was to die for. This was one salad that did not leave any leftovers!

5.0 from 2 reviews

Pomegranate Arugula Quinoa Salad

 

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Prep time

15 mins

Total time

15 mins

 

Ingredients

• 5 oz arugula
• 1 cup cooked quinoa
• 1 small red onion, diced
• ½ cup pine nuts
• ¾ cup pomegranate seeds
• 4 oz feta cheese, cubed
• Dressing
• ¼ cup balsamic vinegar
• ¾ cup olive oil
• 3 tbsp honey
• 1 tbsp dijon mustard

Instructions

1. Combine all salad ingredients in a large bowl. Toss gently.
2. In a separate bowl, combine dressing ingredients.
3. Pour dressing over salad and enjoy!

3.5.3208

Currently, Bowery greens are available at select Whole Foods and Foragers stores in the NYC Tristate area and featured on the menus of Tom Colicchio’s New York restaurants Craft and Temple Court. The company is building another, much larger farm to serve more of the NY metro area in 2018.

Enjoy your greens!

The post Pomegranate Arugula Quinoa Salad appeared first on Frolic Through Life.

I went through our kitchen and pulled out some ingredients that I felt would work well together and viola, the Asian quinoa salad came to life. Not only is it delicious, it is packed with veggies. While it is pretty healthy, the taste reminded me of some of my not-so-healthy favorites from Chinese takeout, without the empty calories and MSG.

4.2 from 5 reviews

Asian Quinoa Salad

 

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Recipe type: Sidedish

Ingredients

• 1 cup quinoa uncooked
• 1 cup chicken broth
• 1 cup water
• 2 teaspoon sesame oil
• ½ red onion
• 1 red pepper
• 2 cups shelled edamame
• 1 cup frozen corn
• ¼ cup soy sauce
• 1 tablespoon rice wine vinegar
• ¼ teaspoon red pepper flakes
• ¼ teaspoon grated ginger (or powder in you don't have fresh)
• sesame seeds to garnish

Instructions

1. Cook quinoa according to package instruction in water, chicken broth and 1 teaspoon sesame oil. Let cool.
2. Defrost corn.
3. In a large bowl, combine red onion, pepper, edamame, corn and quinoa. Set aside.
4. In a small bowl, whisk together the soy sauce, remaining sesame oil, rice wine vinegar, ginger and red pepper flakes.
5. Pour over the salad and combine well.
6. Refrigerate for at least a half an hour for best results.
7. Garnish with sesame seeds before serving.

3.5.3208

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Kale Quinoa and Roasted Beet Salad

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Ingredients

• 3 large handfuls of kale, washed, chopped and stems removed
• ½ cup of cooked quinoa
• 2 medium beets, cut into quarters (You can also use precooked beets to save time)
• 1 tablespoon olive oil
• 2 tablespoons champagne vinaigrette (I picked mine up at Trader Joe's)
• 4 oz Feta cheese, cubed

Instructions

1. Preheat the oven to 400 degrees F.
2. Arrange beets on a baking sheet and drizzle with olive oil, cover with foil and bake for 45 minutes or until fork tender.
3. In a large bowl, combine kale, beets and quinoa. Drizzle with champagne vinegarette and mix to coat.
4. Sprinkle with feta cheese and enjoy!

3.5.3208

Happy eating!

The post Kale Quinoa and Roasted Beet Salad appeared first on Frolic Through Life.

put together and it is prefect to bring for lunch or to have as a side with dinner. I am actually boiling water as I write up this post to make another batch of this for my lunches for the rest of this week.

5.0 from 1 reviews

Whole Wheat Couscous Greek Salad

 

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Prep time

30 mins

Total time

30 mins

 

Ingredients

• 1 cup whole wheat couscous
• 1 pepper (any color), diced
• 1 cup baby tomatoes, halved
• 1 cup pitted Kalamata olives
• 1 English cucumber, cubed
• ½ red onion, diced
• juice of 1 lemon
• 3 Tablespoons olive oil

Instructions

1. Cook couscous following package directions.
2. Combine the remaining ingredients with cooled couscous.
3. Let cool in the refrigerator for at least one hour before serving.

3.2.1255

The couscous and olive oil I used both came from Trader Joe’s. I think that this particular olive oil really gives the salad a great flavor because it is made from Greek Kalamata olives. You can really pick up on the distinct flavor of Kalamata olives in the oil and it is very yummy!

I hope you enjoy this!

Have you ever tried couscous? What if your favorite type of oil?

The post Whole Wheat Couscous Greek Salad appeared first on Frolic Through Life.

I shall start with my favorite thing of the week – Thai Peanut Spaghetti Squash. It was so good that I had seconds and ate it for breakfast the next day. No shame!

Numero dos on the list is this watermelon, arugula and Feta salad. Light, refreshing, tasty…the perfect summer salad.

Sushi is my year-round staple. I could eat it every day, but my wallet prevents that from happening. If I ever win the lottery, I’m hiring a personal sushi chef.

Dippy eggs are another S4L – staple for life! Luckily, I make a mean dippy egg so no personal egg chef required.

Let’s move on to the indulgent snackage. I couldn’t resist the Salted Caramel Sauce that I got in this month’s Foodie Pen Pals package. It was calling my name from the pantry, so I gave in. I had it with apple slices, so it basically cancelled out the caramel sauce, right?

And you can’t call it a good week if there is no fro yo involved. End.of.story. There were actually two fro yo trips this week, so you know it was a goooood one!

Lastly, I leave you with an inquiry…

Has anyone ever tried coconut milk yogurt? I only bought one on my last trip to Whole Foods and it took me about a week to try it, and when I did it was chunky and kind of weirdly textured. I wasn’t able to make out the date on the back, so I’m not sure if it’s just an acquired taste, or did I eat expired yogurt. Help?!

What’s the best thing you ate this week? What’s your favorite fro yo combo?

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